Some time ago, I posted about Vogel’s gluten-free bread. You can read the post and attached comments here. I was really pleased with the bread, and so were some of the commenters. However, two of the people who commented raised some serious questions about the ingredients and the integrity of Vogel’s. There’s no email address to contact Vogel’s, but I said I would call and try and find out more information.
So this week I’ve rung and spoken with Emily and Julia at Vogels (actually Goodman Fielder) and they have told me that the stabilisers they are using are guar gum (that’s the e416) and the e464 which is derived from plants. They have restated that they have a commitment to using the most natural and safe ingredients possible. They do use vinegar in their bread as a mould inhibitor, so no chemicals there. They couldn’t give me anything in writing, or any press releases and the like, but have given me permission to put the information they did pass on to me up on my blog.
In terms of their website being up and running, they are redeveloping the website with a separate section for their gluten-free products. This should be released within a month or so, and will have similar information on it to their standard products site. So you’ll be able to see where they source their products and how it is all made.
If you have any queries, you are very welcome to call them on their 0800 number, 0800-100-538 or email them at firstname.lastname@example.org